Unforgettable Short Rib Ragù Unmissable Giveaway

This slow-cooked beef Short Rib Ragu is an absolute masterpiece of comfort food. Rich, savory, and unbelievably tender, it promises a culinary experience that will have you savoring every forkful. Perfect for a cozy autumn evening or a chilly winter day, this ragu is designed to melt in your mouth, making it a truly irresistible dish for any occasion.

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Embrace the Comfort: Discovering the Ultimate Short Rib Ragù

Prepare yourselves, food enthusiasts, for a truly heartwarming meal that promises to elevate your fall weekends! Today, I am incredibly excited to share a recipe for Short Rib Ragù that is not just delicious but profoundly satisfying. This isn’t just any ragu; it’s a culinary gem unearthed from my friend Ronny Joseph Lvovski’s phenomenal new publication, The Primal Gourmet Cookbook. If you’re seeking a dish that combines rich flavor with fall-apart tenderness, look no further.

A Journey with The Primal Gourmet: More Than Just “Buns”

I’ve been a devoted admirer of Ronny’s culinary prowess for many years, following his work closely through his blog, Primal Gourmet. My initial fascination, a humorous anecdote often shared among friends, stemmed from his ingenious approach to burgers – specifically, his legendary “lettuce buns”! Let’s clarify: not the kind of buns you’re thinking of, but his brilliant use of crisp lettuce as a healthier, carb-conscious alternative to traditional bread. This simple yet revolutionary idea immediately caught my attention, offering a fantastic way to enjoy a decadent burger without compromising on flavor or succulence while cutting down on calories. Ronny’s burger concoctions are nothing short of amazing, showcasing his ability to blend bold flavors and textures masterfully.

His blog features an array of creative burger recipes that are truly exceptional. Imagine indulging in a Smashed Aloha Burger with Chipotle Aioli, a perfect harmony of sweet and spicy. Or perhaps an Elk Burger with Caramelized Onions and Dijonnaise, offering a gourmet twist on a classic. And for poultry lovers, his Sun-Dried Tomato Chicken Burger is a testament to his versatility. These are just a few examples that highlight Ronny’s innovative spirit and his talent for crafting mouthwatering dishes that appeal to a wide range of palates.

The Primal Gourmet Cookbook: A Culinary Treasure

When news broke that Ronny was releasing his own cookbook, I knew instantly that it was a publication I had to share with everyone. And it certainly lives up to the anticipation! I am incredibly impressed by the book’s clarity, featuring recipes that are exceptionally easy to follow, accompanied by truly gorgeous and inspiring photographs. Each page invites you into a world of delicious, wholesome food, making healthy eating approachable and exciting.

As I eagerly paged through the new book, my eyes — and my husband Tom’s — immediately lit up upon discovering this particular Short Rib Ragù recipe. It had been quite some time since I had prepared any dish featuring short ribs, and the mere thought of this ragu conjured up tantalizing flavors. I could almost taste its rich depth and anticipated its incredible tenderness. I had an immediate feeling it was going to be nothing short of fantastic, a premonition that proved to be wonderfully accurate.

Crafting the Perfect Short Rib Ragù: Simplicity Meets Sophistication

This Short Rib Ragù recipe is not only incredibly flavorful but also surprisingly straightforward to prepare. You’ll only need a handful of high-quality ingredients to create a dish that tastes like it came from a gourmet restaurant. What makes this recipe even more appealing is its impressive adaptability to various dietary needs: it is naturally gluten-free, dairy-free, Whole30 compliant, Keto-Friendly, Paleo, Grain-Free, and Sugar-Free. This ensures that almost everyone can enjoy this sumptuous meal without worry.

The heart of this ragù features succulent bone-in beef short ribs, which impart an unparalleled richness to the sauce. These are complemented by a classic aromatic base of finely diced carrots, celery, and onion, along with plenty of garlic for a robust flavor foundation. The sauce comes to life with the addition of rich tomato puree, fragrant fresh thyme, and earthy bay leaves. The magic truly happens as it cooks low and slow in a Dutch oven for approximately three hours. This extended, gentle cooking process is key, ensuring the short ribs break down beautifully, becoming incredibly tender and literally falling off the bone.

Serving Suggestions for Your Ragu

When it came to serving this exquisite ragù, Tom and I opted for a side of creamy cauliflower mash, which proved to be a delightful and low-carb accompaniment that perfectly complemented the rich sauce. However, Ronny also suggests a refreshing zucchini noodle option for those seeking another healthy alternative. For those who prefer a more traditional pairing, this ragù is absolutely magnificent served over a hearty pasta like rigatoni or wide pappardelle, allowing the thick, meaty sauce to cling beautifully to every strand. The versatility of this dish makes it truly special.

This Short Rib Ragù is the quintessential comfort food, a dish that absolutely MUST make it to your table this fall season. I assure you, it will not disappoint. The depth of flavor, combined with the luxurious tenderness of the meat, creates an unforgettable dining experience that embodies warmth and satisfaction. I sincerely hope you give this incredible recipe a try and allow yourself to savor its comforting embrace. Enjoy every mouthwatering bite!

Expert Tips for Mastering Your Short Rib Ragù

To ensure your Short Rib Ragù turns out perfectly every time, here are a few invaluable cook’s notes:

Serving Versatility: As mentioned, this ragù shines when served with cauliflower mash or zucchini noodles. If pasta is your preference, rigatoni or pappardelle are excellent choices, as their shapes and textures hold the rich sauce beautifully. Consider also serving it with creamy polenta, mashed potatoes, or even alongside a crusty loaf of artisanal bread for dipping.
Bone-In vs. Boneless Short Ribs: While bone-in beef short ribs are recommended for their superior flavor and richness, you can certainly use boneless short ribs if preferred or if they are more readily available. However, boneless ribs tend to cook a bit quicker. If using boneless, start checking for fork-tenderness around the 2-hour mark to prevent overcooking. The goal is always that luscious, fall-apart texture.
Browning is Key: Don’t rush the browning step. Achieving a deep, golden-brown crust on your short ribs before slow cooking is crucial for developing complex flavors and a rich color in your ragu. This step creates a savory foundation that will permeate the entire dish.
Deglazing the Pot: After browning the meat and softening the vegetables, be sure to scrape up any browned bits from the bottom of the Dutch oven. These “fonds” are packed with flavor and will contribute significantly to the depth of your sauce.
Herb Freshness: Fresh thyme and basil make a huge difference in this recipe. While dried herbs can be substituted in a pinch (use about one-third the amount of fresh), the vibrant aroma and taste of fresh herbs truly elevate the ragu.
Seasoning Adjustments: Always taste and adjust seasoning at the end. The salt content can vary depending on your tomato puree and personal preference. A final sprinkle of freshly ground black pepper and a pinch more salt (if needed) can brighten all the flavors.
Make Ahead and Freeze: This ragù is an excellent make-ahead meal. Its flavors deepen beautifully overnight in the refrigerator. It also freezes exceptionally well, making it perfect for batch cooking. Store in airtight containers for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop.

Short Rib Ragù

Author: MaryAnn Dwyer

Servings: 8 servings

Print Recipe

This Short Rib Ragù is simply mouthwatering and fall-apart tender! It’s the perfect fall comfort food!

Cook Time: 3 hrs 30 mins

Total Time: 3 hrs 30 mins

Ingredients

2 lbs. English-cut bone-in beef short ribs
Kosher salt
1 Tbsp. avocado oil
3 celery stalks, diced
2 carrots, diced
1 yellow onion, diced
12 cloves garlic, smashed and peeled
2 24-oz. cans tomato puree
6 sprigs fresh thyme
2 bay leaves
Freshly ground black pepper
12 fresh basil leaves, torn

Instructions

Heat a large Dutch oven over medium-high heat for 4-5 minutes. Pat the short ribs dry with paper towels. Season ribs generously with kosher salt. Pour the avocado oil into the hot Dutch oven and heat until it shimmers. Add the short ribs and cook until they are deeply browned, about 3-4 minutes on each side. Remove the browned ribs to a plate.
Reduce the heat to medium and add the diced celery, carrots, and onion to the Dutch oven. Season with a bit more salt. Cook, scraping up all the flavorful brown bits from the bottom of the pot, until the vegetables are softened, which should take about 10-12 minutes. Stir in the smashed garlic and cook for an additional minute until fragrant.
Return the browned short ribs to the pot, including any accumulated juices from the plate. Add the tomato puree, fresh thyme sprigs, and bay leaves. Season with 1/2 teaspoon of salt and freshly ground black pepper. Stir all the ingredients together and bring the mixture to a gentle simmer. Reduce the heat to low, cover the Dutch oven tightly, and cook until the meat is incredibly fork-tender, approximately 2 1/2 to 3 hours.
Carefully transfer the cooked short ribs to a large bowl and shred the meat using two forks. Discard the bones, the thyme sprigs, and the bay leaves from the pot and the shredded meat. Return the shredded meat to the pot and stir in the torn fresh basil leaves. Taste the ragu and adjust the seasoning if desired. Serve immediately with your chosen accompaniment.

Nutrition

Keyword: Short Ribs, ragu, Italian, comfort food

Cuisine: Italian

Course: Main Dish

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